Mushrooms

It's hard to remember when I didn't make these mushrooms. They change every time I make them, but in a way, they're exactly the way I made them the first time.

Slice, or quarter:

Mushrooms

Oyster mushrooms don't work well for this. White, crimini, shitake, hedgehog, chantrelle are all good. Portobellos are a different experience, but also work.

Heat in Saucepan:

Olive Oil
Soy or Worcestershire Sauce
Alcohol
Mushrooms
Fresh Ground Black Pepper
Herbs

The trick is to come up with a mix of oil, spices, alcohol and sauce that make sense on the palate. If you are sufficiently open-minded, anything will work. Since I don't always have an open bottle of wine, and I loathe all the salt in "cooking" wine, I generally use sake, sherry or vermouth for the alcohol. They keep well for a while in the fridge after opening.

This version has soy sauce and port wine. I'm thinking tomorrow morning's omelette.

Created January 30, 2002
Updated 10 October 2013